To activate the nuts and seeds, place them in a small bowl and cover them with water. Add about ½ teaspoon of salt and let them soak overnight or for at least 2 hours. Then, drain and rinse.
Beetroot: Peel the beetroots and cut off the ends. Cut into smaller pieces. Then, roast or boil.Roast: place in a bowl and coat with olive oil and a generous pinch of salt. Transfer to a lined baking tray and roast for about 30-40 minutes.Boil: place in a saucepan and cover with water, bring to a boil and simmer for 20 minutes until soft and tender.
Making the Dip
Place all ingredients ina small food processor and whizz until smooth. Add more lemon juice, tahini or salt to taste. A little bit of water sometimes helps too to make it creamier.
Notes
Storage: I keep my roast beetroot dip in a recycled salsa jar that is flat and wide-mouthed or in an airtight container. It keeps in the fridge for about 1-2 weeks. Alternatively, you can also freeze it for several months!